French Butter Sponge Cake

French Butter Sponge Cake
Photo by Scott Phillips


  • 2 oz. (¼ cup) unsalted butter; more for the pan
  • 1 cup granulated sugar
  • ¼ tsp. table salt
  • 2 tsp. pure vanilla extract
  • 3-¾ oz. cake flour (scant 1 cup, spooned into a dry measure)
  • All-purpose flour for the pan
  • 7 large eggs, separated

Position a rack in the lower third of the oven; heat the oven to 325°F. Melt the butter in a small saucepan over medium-low heat and set it aside to cool. It must be no hotter than tepid when used. Butter the bottom of a 10-inch springform pan and line it with a round of parchment or waxed paper...

View full recipe at Fine Cooking


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